creamy soup served with bread in a white bowl
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5 from 9 votes
Nutrition Facts
Potato Leek Soup
Amount Per Serving (1 cup)
Calories 108 Calories from Fat 21
% Daily Value*
Fat 2.3g4%
Saturated Fat 1.2g8%
Cholesterol 3.8mg1%
Sodium 442.2mg19%
Potassium 425.4mg12%
Carbohydrates 18.9g6%
Fiber 1.4g6%
Sugar 2.9g3%
Protein 3.3g7%
Vitamin A 390IU8%
Vitamin C 24.6mg30%
Calcium 56mg6%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:8 1-cup servings
Potato Leek Soup
Prep Time:
5 mins
Cook Time:
25 mins
Total Time:
30 mins
 

This EASY non-dairy Potato Leek Soup is full of protein and made in just 30 minutes. It’s a family favorite soup recipe we make all season long! 

Ingredients
  • 4 medium leeks, dark green stems removed
  • 1 tablespoon ghee (can sub with butter)
  • 1 tablespoon flour (use AP gluten free flour for GF)
  • 4 cups chicken stock or broth (use vegetable broth for vegetarians)
  • 1/2 large white onion, chopped
  • 2 medium russet potatoes, peeled and cut into cubes
  • 1/2 cup Bolthouse Farms® Unsweetened Plant Protein Milk
  • salt and pepper to taste
Instructions
  1. Wash leeks very carefully to remove all grit. I usually cut them horizontally and separate the rings to make sure no dirt remains. Coarsely chop them when washed.
  2. In a medium soup pot, melt ghee (or butter) and add flour on low heat.
  3. Using a wooden spoon, mix well. This will thicken your soup and give it a wonderful flavor.
  4. Add chicken stock (or broth), leeks, onion, potatoes and bring to a boil.

  5. Cover and simmer on low for about 20-25 minutes, until potatoes are soft.

  6. Using an immersion blender (or regular blender), blend the soup until smooth, adding the Bolthouse Farms® Plant Protein Milk and adjusting salt and pepper to taste.

  7. Serve hot, topped with fresh ground pepper and diced chives, and with crusty bread on the side.

Author: Kim
Course: Main, Soup
Cuisine: American
Keyword: healthy potato soup, non-daiy potato soup, Potato Leek Soup

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